Gluten-Free Roasted Peanut Butter Brownies

Between marathon and triathlon training, I’ve been trying to clean up my diet a bit. But let’s be real…this means I’m just trying to eat real food instead of cookie dough for dinner. I wanted to bake something on the healthier side, and wound up making these peanut butter brownies. Between the black beans and peanut butter, they’re packed with protein and fiber! But don’t worry, they still taste like the conventional, fudgy brownies you know and love.

  • 1 1/2 cups black beans (1 15-oz can, drained and rinsed very well)
  • 3 tbsp cocoa powder
  • 1/2 cup quick oats
  • 1/4 tsp salt
  • 1/3 cup honey
  • 2 tbsp sugar
  • 1/4 cup vegetable oil
  • 2 tsp pure vanilla extract
  • 1/2 tsp baking powder
  • 2/3 cup chocolate chips
  • 1 cup peanut butter (creamy or crunchy)

Preheat oven to 350 F. Combine all ingredients except the chocolate chips in a good food processor, and blend until completely smooth. (A blender can work if you absolutely must, but the texture and taste will be much better with a food processor.) Stir in the chocolate chips, then pour into a greased 8×8 pan. Sprinkle extra chocolate chips over the top.  Warm the peanut butter slightly (so that it is slightly runny), and drop large dollops of peanut butter all over the top of the brownie. Using a knife, drag lines through the peanut butter, swirling it with the batter. Cook the brownies 15-18 minutes, then let cool at least 10 minutes before trying to cut. Makes 9-12 brownies.

I went a little crazy and topped the brownies with chocolate chips and roasted peanuts 😀

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